Recipe of the Month: Potato Pancake

  • 3-4 medium size Idaho potatoes
  • 2 cloves garlic
  • 1/2 cup onion, finely chopped.
  • 1 cup cheddar cheese
  • 2 eggs
  • 1 Tbsp. paprika
  • 1 Tbsp. ground mustard
  • Flour
  • Salt and pepper
  • 2 Tbsp. oil for frying
Directions Peel potatoes, and shred into a large bowl. Drain any excess water from the shredded potato. Finely chop garlic, onion and add to potatoes with cheese, paprika and ground mustard. Add eggs, and with hands, mix the batter until eggs are evenly distributed. Batter will be soupy. Add flour until batter sticks together well. Heat oil over medium heat, and drop overflowing spoonfuls of batter onto pan. Fry on each side until golden brown. Serve with sour cream or apple sauce. From the kitchen of Devin Bone, Lansing.

Tags: potato pancake, recipe of the month

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